Ebingers Bakery Orange Cappuccino Pudding Cake Food

EBINGER'S BAKERY ORANGE CAPPUCCINO PUDDING CAKE

Steps:

• Preheat oven to 350°F (180°C).
• Prepare an 8" square (2 liter) baking dish by spraying with vegetable spray.
• In a bowl mix together flour, baking powder and brown sugar.
• In a separate bowl, whisk together orange zest, orange juice, oil, egg and vanilla.
• Add the wet ingredients to the dry, blending just until mixed.
• Batter will be thick.
• Pour into prepared pan.
• Sprinkle semisweet chocolate chips over top.
• In a bowl whisk together 1-1/4 cups hot water, sugar, coffee mix and cocoa.
• Pour carefully over cake batter.
• Bake 35 minutes or until cake springs back when touched lightly in center.
• Serve warm; spoon cake and underlying sauce into individual dessert dishes.

CAPPUCCINO PUDDING

Steps:

• Dissolve coffee in water; set aside.
• In a mixing bowl, combine milk, pudding mix and cinnamon.
• Beat on low speed for 2 minutes; stir in coffee.
• Fold in whipped topping and spoon into serving dishes. Garnish with whipped topping if desired.

FUDGY ORANGE CAPPUCCINO TORTE

Steps:

• Heat oven to 350 degrees.
• Grease bottom only of 9 or 10 inch springform pan.
• In large bowl, combine all brownie ingredients and mix thoroughly.
• Spread in greased pan.
• Bake at 350 degrees for 35-45 minutes or until center is set and toothpick comes out barely clean.
• Cool on wire rack until completely cooled (atleast an hour).
• In medium saucepan, combine condensed milk, 6 ounces chocolate chips and cook over low heat (stirring constantly) until chocolate is melted.
• Remove from heat and stir in 2 tablespoons of the hot mixture into egg yolks.
• Gradually stir yolk mixture into hot mixture in saucepan.
• Cook over medium heat 3 minutes, stirring constantly.
• Remove from heat.
• Stir in 2 tablespoons liqueur and nuts.
• Refrigerate just until cool, about 25 minutes.
• Spread cooled filling mixture over top of cooled brownie.
• Refrigerate for 1 hour or until set.
• To serve:.
• Run a knife around sides of pan to loosen.
• Remove sides of pan.
• Place brownie on serving plate.
• In large mixer, combine all topping ingredients until stiff peaks are formed.
• Pipe or spoon topping mixture evenly over chilled filling.
• Garnish with orange slices and chocolate shavings (I used Hershey's bar that was microwaved for a few seconds and used carrot peeler on it to make curls).

MEXICAN CHOCOLATE ORANGE CAPPUCCINO CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour three 9 or 8" round cakes tins.
• Mix together cake mix, dry pudding mixes, 1 Tbsp orange zest, cinnamon, sour cream, coffee, liquor, oil, and eggs using an electric mixer on low, mixing in each ingredient one at a time carefully.
• Once the ingredients are incorporated into a batter, set the mixer onto medium speed and beat 2 minutes.
• Pour batter evenly into the pans and bake 20-25, or until a toothpick tests clean.
• Cool in pans on wire racks for 15 minutes.
• Remove cake from pans and let cool completely, at least 30 minutes.
• Meanwhile, mix purchased frosting with 1 Tbsp orange liquor and 1 tsp orange zest.
• Once cake layers are cooled, set one layer onto a serving platter, spread with half of the marmalade.
• Place second cake layer top side down onto the marmalade.
• Spread with remaining marmalade.
• Top with remaining cake layer, top side up.
• Frost sides and top with frosting.
• Chill at least 1 hour and store leftovers in the fridge.
• Note: If you live at high altitude, add 1/4 cup flour to the dry cake mix.

EBINGER'S BLACKOUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 2-9" cake pans.
• Make the cake:.
• Stir the cocoa with with some of the milk to form a paste.
• Stir in the rest of the milk and beat with a whisk until the mixture is smooth.
• Set aside.
• In the bowl of an electric mixture, combine the butter, shortening, sugar, eggs, vanilla.
• Beat for one minute, or until the mixture is fluffy.
• Sift together the flour, baking powder, baking powder and salt.
• Add the mixture, alternating with the chocolate mixture, to the contents of the bowl, beating between additions, beginning and ending with flour.
• Beat only until the dry ingredients are absorbed.
• Divide the batter between the 2 cake pans, and smooth with a spatula.
• Bake for 35-40 minutes until the cake shrinks from the sides of the pans, and the top springs back when gently pressed with a fingertip.
• Do not overbake!
• Cool on wire racks for 10 minutes, then carefully invert onto racks.
• Turn right-side up and let cool completely.
• Make the pudding:.
• Combine sugar, cornstarch and salt in a small, heavy saucepan.
• Gradually add the milk, mixing thoroughly with a whisk.
• Add the chocolate.
• Place over moderate heat and cook, stirring constantly, until the mixture thickens and bubbles; about 3 minutes.
• Remove from heat and stir in the vanilla.
• Pour into a small bowl, and put plastic wrap or wax paper directly on the surface of the pudding to prevent a skin from forming.
• Cool.
• Make the frosting:.
• Melt the chocolate in the top of a double boiler.
• Remove from heat and cool slightly.
• In a medium bowl beat the butter, vanilla and eggs until well blended.
• The mixture will not blend completely- Don't worry!
• Gradually beat in the sugar, about 2 T at a time, beating well after each addition.
• Beat in the melted chocolately.
• Chill the frosting while assmebling the rest of the cake, about 15 minutes.
• Assembly:.
• Using a serrated knife, cut each cake layer in half horizontally.
• Place one of the layers in the bowl of a food processor and pulse to make crumbs.
• Set Aside.
• Sandwich the remaining 3 layers with the chocolate pudding filling.
• I work on a cardboard cake circle, or the bottom of a springform pan.
• Frost the top and sides of the cake with the chocolate frosting.
• Working over a baking sheet, hold the cake in the palm of your hand.
• Using your other hand, press the cake crumbs all over the top and sides of the cake.
• Pick up any crumbs that drop, and press them back on.

ALL-CHOCOLATE BLACKOUT CAKE FROM EBINGER'S

Steps:

• Preheat the oven to 375 degrees F.
• Butter and lightly flour two 8-inch round cake pans.
• Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste.
• Combine the chocolate and milk in a small saucepan over medium heat.
• Stir frequently until the chocolate melts, about 3 minutes.
• Remove from heat.
• Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it.
• Whisk the cocoa mixture into the milk mixture.
• Return the pan to medium heat an stir for 1 minute.
• Remove and set aside to cool until tepid.
• In the bowl of a mixer, cream the butter and sugar together.
• Beat in the egg yolks, one at a time, and add the vanilla.
• Slowly stir in the chocolate mixture.
• Combine the flour, baking powder, baking soda and salt.
• Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture.
• Fold until just mixed.
• In another bowl, whisk the egg whites until soft peaks form.
• Using a rubber spatula, gently fold the egg whites into the batter.
• Divide the batter between the prepared pans.
• Bake until a toothpick inserted in the center of a cakes comes out clean, about 45 minutes.
• Cool the cakes in the pans on a rack for 15 minutes.
• Gently remove the cakes from the pans and continue to cool.
• While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat.
• Stir in the sugar and chocolate.
• Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly.
• Boil for 1 minute.
• Remove the pan from the heat and whisk in the vanilla and butter.
• Transfer the mixture to a bowl, cover, and refrigerate until cool.
• Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth.
• Remove the top of the double boiler from the heat and whisk in the butter, 1 tablespoon at a time.
• Return the top to the hat, if necessary, to melt the butter.
• Whisk in the hot water all at once and whisk until smooth.
• Whisk in the corn syrup and vanilla.
• Cover and refrigerate for up to 15 minutes prior to using.
• Assemble the cake: Use a sharp serrated knife to slice each cake layer horizontally in half to form 4 layers.
• Set 1 layer aside.
• Place 1 layer on a cake round or plate.
• Generously swath the layer with 1/3 of the filling.
• Add the second layer and repeat.
• Set the third layer on top.
• Quickly apply a layer of frosting to the top and the sides of the cake.
• Refrigerate for 10 minutes.
• Meanwhile, crumble the remaining cake layer.
• Apply the remaining frosting to the cake.
• Sprinkle it liberally with the cake crumbs.
• Serve the cake within 24 hours, store in a cool place.
• Note: The filling ingredients make for a very runny filling, which is how a real Ebinger's cake should be.
• For those who desire a less syrupy consistency, they can stir in an additional 1 to 2 tablespoons of cornstarch.